Each year we pursue small lots of excellent, seasonal teas from our favorite producers. Made once per year, usually from the earliest leaves of the spring harvest, these teas express a lineage of specific tea regions and production techniques and are available in limited, seasonal quantities.
Also known as Yun Wu; warm, sweet and soft with lingering toasty finish, light tender greens
A famous traditional China leaf style, from the famed Huangshan (Yellow Mountain) region of Anhui, China. Soft, floral and sweet with with a buttery finish.
crisp, bright and floral, with a lingering sweetness
An excellent value matcha; traditional style, stone-ground to a fine powder, the cup is clean and well balanced; a perfect self-drinking tea or blend component.
Pronounced sweet aroma of fresh flowers, with flavors of melon and honey. Soft and round mouthfeel, with a lingering dry finish.
Completely unlike other Keemuns. Amber liquor, soft quality, flavors of caramel and cocoa. Smooth, delicate, strikingly nuanced
Traditinal style Darjeeling First Flush, with a well-rolled leaf and abundant silver tips. The cup is zesty and clean with a slightly floral finish
A slightly greener version of Darjeeling First Flush, with a hearty moughfeel and a nutty sweetness
Our top pick from the 2017 Second Flush. Beautiful, well-sorted tippy leaf, with balanced flavor charater. and a sweet floral aroma